Blackened Lamb Fillets

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1 tablespoon sweet smoked paprika
• 1 orange, juice and zest of
• 1 bunch fresh thyme, leaves only, chopped
• 4 garlic cloves, peeled and finely chopped
• 5 1/2 ounces heinz organic ketchup
• 6 tablespoons good balsamic vinegar
• 4 (14 ounce) boneless lamb filets
• sea salt and pepper
• 1 bunch fresh coriander (optional)
• 1 lemon, juice of

Recipe

• 1 to make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
• 2 mix with the rest of the marinade ingredients.
• 3 i usually use chipotle powder instead of the paprika, up to you.
• 4 season filets with salt and pepper, and toss them in most of the marinade until completely coated.
• 5 marinate for 12 hours, or at least one hour.
• 6 lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
• 7 put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
• 8 when done, let rest five minutes then slice the meat between the skewers.
• 9 great with salad, spiced beans, corn on the cob.
• 10 and cold beer.